Tastes & Colours
Finesse, freshness, purety, Alsace proposes an unparalleled pallet of aromas and flavours - an authentic and intense sensory experience!
Dinner is served
Alsace wines reveal flavours, using their elegant finesse like a force of character. All aboard for a gourmet journey with seasonal products and cuisine from all over the world!
Terroir(s)
Privileged geological and climatic conditions. A tradition of respecting Nature. Demanding know-how associated with a touch of audacity. Here is the Alsace's secret to express all the intensity of its terroirs!
Grands Crus
Identified over the centuries by generations of wine-makers, the most beautiful Alsace terroirs produce authentic and high-quality wines. Wines tailored for keeping and haute cuisine.
Wine-growing area & Wine Route
Incredible garden of nature and culture, the Alsace wine-growing area is crossed by its famous Wine Route - a unique trail with postcard-perfect landscapes!
Landscapes, stories, rendez-vous... Browse through the real-time album of the vineyard and follow the hectic life of Alsace wines around the world!
The preparation Cooking the cabbage
Rinse, then squeeze the sauerkraut between the palms of your hands several times to remove the acidity.
In a casserole dish, sweat the chopped onion in a little butter. Add the sauerkraut and smoked salmon and add 20 cl of Riesling. Salt, pepper, add the bouquet garni then let simmer, covered, for 1 hour. Cooking the fish
HADDOCK
Put the pieces of haddock into a saucepan with cold milk. Let simmer for 10 minutes. Set aside and keep warm.
THE OTHER FISH
Preheat the oven to 210°C.
Chop 1 shallot, cut the lemon in slices. Put a little butter in the bottom of an oven-friendly deep dish. Lay in the fish, lemon slices, shallot, herbs and mussels. Salt, pepper. Place in the oven and let cook 7 minutes.
In a hot frying-pan, brown the king prawns 2 minutes on each side. The Sauce
In a saucepan, put the chopped shallot and cover with white wine. Cook at high heat.
Once the mixture is completely reduced, add the heavy cream. Let boil 2 minutes then lower the heat.
Slowly add in the butter cut-up in small pieces. Using a whisk, stir until the butter is totally melted. Add the salt and the pepper. Pass through a sieve. Garnish
Serve the sauerkraut then the fish, mussels, king prawns and scallops on a plate. Accompany with sauce, serve nice and hot. Cooking the cabbage
Rinse, then squeeze the sauerkraut between the palms of your hands several times to remove the acidity.
In a casserole dish, sweat the chopped onion in a little butter. Add the sauerkraut and smoked salmon and add 20 cl of Riesling. Salt, pepper, add the bouquet garni then let simmer, covered, for 1 hour. Cooking the fish
HADDOCK
Put the pieces of haddock into a saucepan with cold milk. Let simmer for 10 minutes. Set aside and keep warm.
THE OTHER FISH
Preheat the oven to 210°C.
Chop 1 shallot, cut the lemon in slices. Put a little butter in the bottom of an oven-friendly deep dish. Lay in the fish, lemon slices, shallot, herbs and mussels. Salt, pepper. Place in the oven and let cook 7 minutes.
In a hot frying-pan, brown the king prawns 2 minutes on each side. The Sauce
In a saucepan, put the chopped shallot and cover with white wine. Cook at high heat.
Once the mixture is completely reduced, add the heavy cream. Let boil 2 minutes then lower the heat.
Slowly add in the butter cut-up in small pieces. Using a whisk, stir until the butter is totally melted. Add the salt and the pepper. Pass through a sieve. Garnish
Serve the sauerkraut then the fish, mussels, king prawns and scallops on a plate. Accompany with sauce, serve nice and hot. 
